Refreshing Mango Salad Lime Dressing (Printable View)

Sweet mango meets crisp vegetables in zesty lime-honey dressing with fresh cilantro and a hint of chili heat.

# Needed Ingredients:

→ Fruits & Vegetables

01 - 2 ripe mangoes (about 1 pound), peeled and cut into thin strips
02 - 1 small red bell pepper, seeded and thinly sliced
03 - 0.5 medium red onion, thinly sliced
04 - 1 small cucumber (about 6 ounces), peeled, seeded, and sliced into half-moons
05 - 0.25 cup fresh cilantro leaves, whole or roughly chopped
06 - 1 to 2 small red Thai chilies, thinly sliced (optional)

→ Lime Dressing

07 - 3 tablespoons fresh lime juice (approximately 2 limes)
08 - 1 tablespoon honey or agave syrup
09 - 1 teaspoon fish sauce or soy sauce (use soy sauce for vegetarian option)
10 - 2 tablespoons extra-virgin olive oil
11 - Pinch of salt
12 - Freshly ground black pepper to taste

# Directions:

01 - Peel and slice the mangoes into even strips. Slice the red bell pepper into thin strips, the red onion into half-rings, and the cucumber into half-moon shapes. Remove seeds from chilies if you prefer less heat.
02 - In a small bowl, whisk together lime juice, honey or agave syrup, fish sauce or soy sauce, and a pinch of salt. Slowly drizzle in the olive oil while whisking until emulsified. Season with black pepper to taste.
03 - In a large mixing bowl, combine the mango, bell pepper, red onion, cucumber, cilantro, and chilies if using.
04 - Pour the lime dressing over the salad and gently toss until all ingredients are evenly coated.
05 - Let the salad sit at room temperature for 5 to 10 minutes to allow the flavors to develop and meld together.
06 - Transfer to a shallow serving dish or individual plates. Garnish with extra cilantro leaves or a lime wedge if desired.

# Expert Hints:

01 -
  • It comes together in fifteen minutes yet tastes like you spent an hour layering flavors.
  • The lime-honey dressing is bright and balanced, never cloying or too sharp.
  • Every ingredient stays crisp and juicy, so each forkful feels refreshing.
  • You can scale the heat up or down depending on who is at your table.
02 -
  • If your mangoes are overripe and mushy, they'll turn to mush when tossed; firm-ripe fruit holds its shape and still tastes sweet.
  • Whisking the dressing until it emulsifies prevents the oil from pooling at the bottom of the bowl and leaving some bites dry.
  • Letting the salad rest for ten minutes is tempting to skip, but those few minutes let the acid brighten the flavors and the onion soften just enough.
03 -
  • Peel mangoes over a bowl to catch any juice, then whisk that juice into your dressing for an extra layer of tropical flavor.
  • If your red onion tastes too sharp, soak the slices in ice water for five minutes, then drain and pat dry before adding to the salad.
  • Taste the dressing on a piece of mango before you toss the whole salad so you can adjust the sweetness or acidity to match your fruit.
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